Marinade Ingredients

• Roughly 250g of greek yoghurt
• 1tspn cumin
• 1tspn chilli powder
• 1tspn corriander
• 1/2 tspn turmeric
• Pinch of cinimon
• tspn paprika
• 1 inch fresh ginger minced
• 3 large cloves of garlic minced
• Juice of a lemon

Sauce Ingredients

• 1 cinnamon stick
• 3 Cardamon pods
• 1 large white onion diced
• 3 cloves garlic
• Similar amount of ginger
• 1 tblsp chilli powder (cashmeri if you can find it or smoked is also nice)
• 1 tblsp garam masala
• 1 tspn turmeric
• 1 tspn paprika
• 2 tspn coriander
• 1 tspn salt
• 1/2 tspn black pepper
• 1/2 tspn fenugreek
• 2 tins chopped tomatoes
• 2 tblspn tomatoe puree

I absolutely love Indian food. The spicier the better but it also has to have flavour. I especially love cooking Indian dishes over charcoal as you get that intense smoky flavour in each dish. Today’s cook is one of my all time favourites – Spicy Chicken Tikka Madras.

First off you need to marinade the chicken. Mix all the marinade in a large bowl and add about 800g boneless/skinless chicken thighs and make sure they are all well covered (trust me chicken thighs are best for high heat cooking as they dont dry out like chicken breast will). Pop it back in the fridge for at least an hour or up to 24 hours. I work from home so i will typically marinade my chicken on my lunch break so they will marinade for about 5 hours before cooking but i have also applied this marinade and cooked immediately. It really depends how much time you have.

I’m using the Kamado Joe Classic II for this cook. Setup the BBQ for direct cooking and you want it nice and hot. About 250c (475F). I’m using long skewers to cook the chicken but as i mentioned in the video if you dont have those you can put the chicken directly on the grates (it just means you will have more cleanup to do as the marinade will char on the grates!). Turn the chicken regularly until it gets a nice char (dont worry its not burned…charred bits will add to the flavour of the overall dish). As always, monitor the internal temp until it reaches between 70c & 75c (170f) and take the chicken off to rest. Cover with foil to keep it hot. It will finish off in the sauce later.

Next up is the sauce. I’m using a cast iron dutch oven as it will withstand the charcoal heat and not burn the sauce, but you could just as easily be doing this in a wok or large pan over a stove.

Start by adding a cinnamon stick a 5 cardamon pods (best to smash them open first to release the flavours). One the cardamon pods start to pop add in the diced onion and let it soften. Next add in the garlic & ginger and let it cook for about 30 seconds to a minute. Next we will add our dry spices, for a dish like this where all the dry spices go in together i will prep the at lunchtime after prepping the chicken. Add them all to the same bowl

• 1 tblsp chilli powder (cashmeri if you can find it or smoked is also nice)
• 1 tblsp garam masala
• 1 tspn turmeric
• 1 tspn paprika
• 2 tspn coriander
• 1 tspn salt
• 1/2 tspn black pepper
• 1/2 tspn fenugreek (If you’re in Ireland i found this in Tesco)

Mix in the spices for about 30 seconds to a minute (any longer and they will burn and you will get a bitter taster to your curry)

Next mix in 2 tins of chopped tomatoes and simmer down. Add in 2 tblspn of tomatoe puree and simmer.

Once simmered down add back in the chicken and cover with the sauce. Let it simmer for about 10 mins and it is ready to eat

Serve with rice & naan bread & enjoy! Check out the full video below. Comments & feedback welcome!